Journal
MEAT SCIENCE
Volume 118, Issue -, Pages 15-21Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2016.03.016
Keywords
Color; Meat product; Microbial spoilage; Oxidative stability; Sensory acceptance
Categories
Funding
- FAPESP (Fundacao de Amparo Pesquisa do Estado de Sao Paulo) [2012/17899-3]
- CAPES (Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior)
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The aim was to evaluate the addition of microencapsulated jabuticaba extract (MJE) to fresh sausage as natural dye with antioxidant and antimicrobial activity. Fresh sausages without dye, with cochineal carmine and with addition of 2% and 4% MJE were evaluated for chemical, microbiological and sensory properties during 15 days of refrigerated storage. TBARS values were lower (P < 0.05) throughout the storage period in sausages with 2% and 4% MJE (below 0.1 mg of malondialdehyde/kg sample) than in control and carmine treatments (from 0.3 to 0.6 mg of malondialdehyde/kg sample). T2% and T4% also showed lower microbial counts on storage days 4 and 15 for APCs. The addition of 4% MJE negatively influenced (P < 0.05) sensory color, texture and overall acceptance attributes. On the other hand, T2% presented similar (P > 0.05) sensory acceptance to control and carmine treatments in most of the attributes evaluated except for a decrease in color. Thus, addition of 2% MJE to fresh sausage can be considered as a natural pigment ingredient. (C) 2016 Elsevier Ltd. All rights reserved.
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